Cook the pasta according to the instructions on the packet, drain and let cool down a little. Still warm is OK, but the cheese shouldn`t melt.
While the pasta is cooking, cut the sun-dried tomatoes into small pieces (I always add the oil to the salad), halve the cherry tomatoes, and cut the sheep`s cheese into cubes. Wash the rocket and pat dry.
Mix everything in a large salad bowl. Do not add the sheep`s cheese and parmesan until the very end so that they don`t crumble too much while mixing. Season to taste with a little olive oil and lemon juice, salt and pepper.
Perfect as a party salad or just half of it and consume as a main course in summer.